Showing posts with label Brussels Sprouts. Show all posts
Showing posts with label Brussels Sprouts. Show all posts

Thursday, November 21, 2013

Rosemary-Crusted Rack of Lamb with Bacon Brussel Sprouts

Philippe recently visited LA and we trekked over to Costco to resupply Julia on a few things. There we found a great deal on a rack of lamb so we decided to look up a recipe at home and landed on this garlic-rosemary-crusted recipe from Food and Wine.


There aren't many ingredients, so the recipe is fairly simple. You just need to set aside an hour to let the lamb marinate with the garlic, rosemary, olive oil, salt and pepper.
And now for the bacon.
Blanching the brussels sprouts

We paired the lamb with a recipe for sauteed brussels sprouts with bacon by Emeril. We first blanched the brussels sprouts in boiling water, then sauteed them with bacon, onions, and chicken broth. If you prefer crispy brussels sprouts, this isn't the way to go, but cooking them in the broth brought out a lot of flavor.






We have found that wine at Costco isn't bad! We got a bottle of Pinor Noir to have with the lamb and it was very tasty.

Recipes are here:

Garlic-Crusted Roast Rack of Lamb Recipe - Kenny Rochford | Food & Wine
Bacon Brussels Sprouts Recipe : Emeril Lagasse : Recipes : Food Network

Sunday, April 1, 2012

Chicken Stuffed with Spinach, Feta, and Pine Nuts & Bacon Onion Brussel Sprouts

Tonight we made stuffed chicken and bacon brussel sprouts. Both dishes were a little bit involved, especially for our half-a-kitchen, and took a bit longer than most dinners we make during the week. In the end, it was a tasty meal (the brussel sprouts were the better part: can't go wrong with anything that involves bacon).

On another note, Ginger also got her hair cut today and she is looking quite fabulous:



Chicken Stuffed with Spinach, Feta, and Pine Nuts Recipe | MyRecipes.com
http://www.tastebook.com/recipes/3020604-Brussels-Sprouts-with-Bacon-Caramelized-Onions-and-Sage

mmmm bacon...
stuffed chicken, ready to cook!





Ready to eat nom nom

Chef Philippe Michel: Pretty good, though it involved quite a bit of work.
Chef Julia: Good, but more work than it's worth. Would do the brussel sprouts again!